Using pasteurization techniques, we extend the longevity and preserve the quality of milk. It is a thermal processing procedure at a temperature up to 76 °C that lasts 45 seconds. This procedure decreases the content of harmful or pathogenic microorganisms in milk, which could cause diseases, deterioration or unwanted fermentation, and at the same time activates the enzymes in milk. Pasteurization has been known since the 19th century – the process is named after Louis Pasteur, who used thermal processing to prevent the deterioration of wine and milk.


The main purpose of homogenization is to prevent or decelerate the surfacing of balls of fat in milk. Milk fat is present in milk in the form of balls of fat of various sizes (from 0.1 to 20 micrometres). Their specific density (0.93 g/ml) is less than water, causing them to surface. Consequently, a layer of milk fat, also known as cream, forms on the surface of non-homogenized milk. We can prevent this through homogenization – we mechanically break down the balls of fat into smaller ones with a diameter up to one micrometre (one millionth of a metre).


Sterilization enable us to store dairy products for a longer time, even at a room temperature. It is a thermal processing of milk with which we destroy all microorganisms and their spores, and we inactivate the enzymes. Scientific literature defines short-life sterilized milk as UHT (ultra-high temperature) milk, which means that milk is thermally processed for a very short time (4-8 seconds) at very high temperatures ranging from 135 to 150 °C.


Milk on the shelves must be completely safe and at the same time delicious to taste. Using microfiltration, we remove the microorganisms from milk and thus extend its expiration date, while keeping its flavour unaltered. The process is carried out using membranes that have suitably-sized pores. Only skimmed milk is microfiltrated, which means that before processing it we remove all the fat and then reinsert it in a precise percentage. With this process we remove 99.5% of bacteria and up to 99.9% of spores, thus providing completely safe milk to the customer.